11.16.2017

Maple Roasted Squash with Sausage and Caramelized Onions

I first off have to apologize for the photo of this dish. This four pm sunset is really taking a toll on my photo skills. Secondly, and most importantly, this is so delicious. 
This has an Octoberfest feel, but will keep everyone nice and comforted all winter long. It has a subtle sweetness with great savoriness from the sausage. Plus, it has these tangy, sweet onions that melt in your mouth. 
The perfect bite are all three elements together. Salty sausage, creamy butternut squash, and tangy onions on one fork. And for those of you trying to lay off the carbs once in awhile, this is so satisfying without any heavy starch. 
There is little work and just a few ingredients, so this makes for the perfect week night meal. 


Maple Roasted Squash with Sausage and Caramelized Onions
Imperfect Polish 2017
serves 4-6 people

2 lbs sausage (I like brats for this, but you can use anything you would like)
2 butternut squashes, peeled, seeds removed, and cubed (a lot of stores have this done for you in the produce section) 
olive oil
salt and pepper
crushed red pepper
4 tablespoons maple syrup, divided
2 large onions, sliced
1/2 cup apple cider vinegar
optional: grainy mustard for serving 

Preheat the oven to 375 degrees. 

Place the sausages on a roasting pan and roast in the oven for about 40 minutes or until cooked through. 

Meanwhile, place the squash on one or two roasting pans as needed to give them a little space. Drizzle with olive oil and season with salt and pepper. Toss to coat well and place in the oven as well. Roast for 30 minutes, then drizzle and toss with 2 tablespoons of maple syrup and roast for 10 more minutes or until squash is tender. Then remove from oven, cover with foil to keep warm if necessary. 

While everything is roasting in the oven, place a large skillet over medium high heat. Add a glug or two of olive oil, and once hot add in the onions. Season with salt and toss to coat with the oil. Continue to cook the onions, stirring often until they have broken down and begin to brown, about 10 minutes. Add the vinegar and 2 tablespoons of male syrup to the pan and let reduce by about half. Then simmer onions on medium low until the onions are caramelized and soft, about 5-10 more minutes. Taste and add more salt if needed. 

To serve, place a sausage on the plate, pile some squash next to it and top with the onions. Use grainy mustard as a dip if you're into it.

Enjoy! 
xo
Erin 





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